Kisir Style Couscous
Boil the kettle.
Measure the couscous into a large bowl. Spoon in the tomato puree, harissa and a generous amount of salt and pepper. Pour over enough boiling water to just cover the couscous - you want it submerged by about a cm. Give everything a quick mix, cover and leave to steam.
Meanwhile, toast the nuts in a dry non-stick frying pan over a medium heat until lightly golden. Leave to cool then roughly chop along with the peppers, tomatoes and the mixed herbs.
Come back to the couscous. Use a fork to fluff up the grains then scrape in all the nuts, peppers and most of the mixed herbs. Zest the lemon or lime then add this and squeeze in the juice to taste. Drizzle in a couple of generous glugs of olive oil, mix everything together and season to taste.
Cut the halloumi into thick slices. Put the frying pan back onto a medium to high heat. Add the halloumi and fry for 1-2 minutes on each side until crisp and golden.
Pile the kisir into bowls or serve out of the one it is in. Top with the slices of fried halloumi, remaining herbs and pomegranate seeds. Then tuck in!